A General History and Collection of Voyages and Travels — Volume 01 eBook

SECTION V.

Of their Food.

They eat indifferently of all dead animals, even such
as have died of disease; and among such numbers of
cattle and flocks, many animals must die almost continually.
Bat in summer, when they have plenty of cosmos, or
mares milk, they care little for any other food.
When an ox or horse happens to die, they cut its flesh
into thin slices, which they dry in the sun and air,
which preserves it from corruption, and free from all
bad smell. From the intestines of their horses
they make sausages, better than those which are made
of pork, and which they eat when newly made, but the
rest of the flesh is reserved for winter use.
Of the hides of oxen they form large bags, which they
dry in a wonderful manner in the smoke. Of the
hinder part of their horse skins they fabricate excellent
sandals. They will make a meal for fifty, or
even an hundred men, of the carcase of one ram.
This they mince in a bowl, mixed with salt and water,
which is their only seasoning, and then, with the
point of a knife, or a little fork made on purpose,
like those with which we eat pears and apples stewed
in wine, they reach to every one of the company a
morsel or two, according to the number; the master
of the house having first served himself to his mind,
before any of the rest, and if he gives a particular
portion to any one, that person must eat it up, without
giving any of it to another, or if he is unable to
eat the whole, he takes it home with him, or gives
it to his servant to take care of, if he has one,
otherwise he puts it into his own saptargat,
or square leather bag, which they carry always with
them for such purposes, or for preserving any bones
which they have not time to pick thoroughly, that
they may clean them well afterwards, and that nothing
may be lost.

SECTION VI.

How they make the Drink called Cosmos.

Cosmos is made from mares milk, in the following manner:
They fasten a long line between two posts fixed in
the ground, and to it they tie the young foals of
the mares which are to be milked, by which means the
mares are induced to stand quietly beside their foals,
and allow themselves to be milked. If any mare
happens to be unruly, her foal is brought, and allowed
to suck a little, after which the milker again succeeds.
Having thus procured a quantity of new drawn milk,
it is poured into a large skin bag, which is immediately
agitated by blows with a wooden club, having its lower
end hollow, and as large as a man’s head.
After some time the milk begins to ferment like new
wine, and to acquire a degree of sourness. The
agitation is continued in the same manner until the
butter comes; after which it is fit for drinking,
and has a pungent yet pleasant taste, like raspberry
wine, leaving a flavour on the palate like almond milk.
This liquor is exceedingly pleasant, and of a diuretic
quality; is exhilarating to the spirits, and even
intoxicating to weak heads.